Herby: Trying simply throwing freshly boiled spuds with a little butter or olive oil and some fresh herbs. You might consider some finely shredded mint, roughly torn basil, snipped chives, or chopped parsley, chervil or tarragon. At this time of year we’ll sometimes add a free bag of herbs to your box so keep your eyes peeled.
Roast: Not just for the large fluffy tatties. Try parboiling a them before sliding into a tray of hot oil and roasting at 220˚C/200˚C fan/gas mark 8, Crispy on the outside and buttery in the middle. Try throwing with some sea salt, dried chilli, chopped rosemary and a little lemon zest. Not just for a Sunday roast. Perfect with cold cuts, a light omelette or partnered with a strong aioli and an ice cold glass of something.
Rosti: Any boiled potatoes left over? Grate them on a course grater and shape them into little flat cakes. Pan-fry in a little butter and oil until golden brown on each side. Ideal for breakfast with a poached egg, wilted spinach and a shake of the pepper pot.